European Networking in the Field of Food Studies Track Fast Project
Transcript of European Networking in the Field of Food Studies Track Fast Project
European Networking in the Field of Food Studies
Track_Fast Project
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
Track_Fast Project
Cristina L.M. SilvaEscola Superior de Biotecnologia
Universidade Católica Portuguesa
European Networking in the Field of Food Studies
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
Contribute to the realization of the
European Higher Education Area
(EHEA) in the Field of Food Studies
by Internationalisation and enhancement
of Quality
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
IFA is an independent European non-profit organisation, founded in 2005 asan outcome of 10 years of Thematic Network activities for all stakeholders inthe food supply chain with regard to education, research, legislation andcommunication.
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
individual and company members from 30 European and 31 non European
countries
226 individual and 36 companies
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
is a platform for:
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
promoting
synergies
between
research,
education
and industry
• tuning and accreditation of food study programmes
• developing teaching materials and teaching methods
• promoting synergies between research, education and
industry
• development of a virtual community of experts for
communicating with the general public
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
communicating with the general public
• establishing of a framework of agreements among partners, fostering the
mobility of students and staff stimulating the development of joint projects
17th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology
Cesena - Italy, September 20th, 2012
www.iseki-food.net/
Training Requirements And Careers for
Knowledge-based Food Science and
Technology in EuropeTechnology in Europe
TRACK_FASTFP7 KBBE 227220
Prof. Cristina L. SilvaProject CoordinatorEscola Superior de BiotecnologiaUniversidade Católica PortuguesaPorto Portugal
Program
Area 2.2.3
Call FP7-2008-KBBE-2B
Area 2.2.3
Food Processing
KBBE-2008-2-3-03
Training and career development
for future food scientists
Objective
Identification of the training and career requirements of future
European food scientists and technologists (FST),
and the implementation of a European strategy to recruit the and the implementation of a European strategy to recruit the
next generation FST leaders
ContextEuropean Food Sector:
- Employs 4,1 million people in 274,000 companies
- Leading employer in the EU manufacturing
sector (14.6%)
- Fragmented industry, being 99,1% SME’s - 48.7%
of food and drink turnover; 63.0% of food and
drink employmentdrink employment
- Purchases and processes 70% of EU agricultural
production
- Annual turnover of €956,2 billion - Largest
manufacturing sector in the EU (16.0%)
- Exports €65,3 billion to third countries - EU
market share in global exports 17.8%
Annual Report 2011
Consortium
TRACK_FAST provides main stakeholders with a
forum within which their main needs are
considered
� representatives of European and national
professional organisations,
� research centres,
� academic bodies,
� multinational companies,
� SME associations,
� associations specialized in training members for
the food industry,
� quality assurance experts.
Logical Framework
Update education/training
based on actual and future
food job market needs
Establishment of a
framework for continual
professional training and
career development for the
FST professionals
Promotion of FST to
attract studentsRegulation of FST
professions in Europe
“Life cycle” of a Food Professional
Family Life and
Basic Studies
Career Development Career Development Industry
Governmental
Research
Consultancy
....
BsC MsC PhD
work experience
FoodFood ProfessionalProfessional
FoodFood scientistscientist
FoodFood
technologisttechnologist, , ……
TrainingPlanning
Basic Studies
Skills and Competences
Choice of area of
studies
Intervention Intervention
Workforce with high
potential individuals
Organization of Brainstorming Workshops
“… 16 workshops were organized, one in each of the 16 partner countries…”
Aiming to answer the questions:
1) Which competencies should a FST have to be competitive in the job market and 1) Which competencies should a FST have to be competitive in the job market and
to provide the skills needed by employers?
&
2) How and when should these competencies be acquired?
GOV IND RES OTH TOTAL ATTENDEES
Austria 1 2 4 0 7
Belgium 0 8 4 0 12
France 2 0 0 5 7
Germany 1 4 7 0 12
Greece 2 5 10 5 22
Hungary 7 6 7 5 25
Italy 2 4 4 0 10
Lithuania 8 10 4 0 22
Netherlands 0 1 1 1 3
Portugal 4 14 5 3 26
Romania 2 6 15 0 23
Slovenia 5 7 6 5 23
Spain 2 12 1 1 16
Sweden 21 15 24 26 86
Turkey 4 6 4 0 14
UK 1 2 3 1 7
62 102 99 52 315
Distribution of skill ideas
Low Responsibility Level (LR)
Responsible for a scope of activities under the
direction of others
Medium Responsibility Level (MR)
In charge of leading a group of persons
High Responsibility Level (HR)
In charge of leading the company
18
12
11
15
9
10
8
8
10
12
10
10
9
Go
ve
rnm
en
tIn
du
stry
Oth
er
Re
sea
rch
Em
plo
ym
en
ta
rea
11
9
11
11
12
12
9
9
12
18
10
12
0 5 10 15 20
Ce
ntr
al
Ea
stN
ort
hS
ou
th
Re
gio
nTop three ideal skill ideas
10
0 5 10 15 20
Re
sea
rch
% of responses
Communicating
Thinking & Solving Problems
Demonstrating Positive Attitudes & Behaviours
Being Responsible
Working with Others
Product Development
0 5 10 15 20
% of responses
11
15
14
10
10
12
10
13
8
0 5 10 15 20
low
(1)
me
d
(2)
hig
h
(3)
% of responses
FS
T l
ev
el
p=3.0 x 10-34
p=1.7 x 10-15
p=2.4 x 10-8
Chi square test
Null hypothesis:
The most desired FST skills
are independent of
employment area, region
and FST level.
Strongly rejected.
12
16
12
17
14
28
13
11
29
27
30
Go
vern
me
nt
Ind
ust
ryO
the
rR
ese
arc
h
Em
plo
ym
en
ta
rea
Top three ideal food skill ideas
35
22
29
27
20
23
1217
15
11
17
13
0 10 20 30 40
Ce
ntr
al
Ea
stN
ort
hS
ou
th
% of responses
Re
gio
n
p=0.025 16
2921
0 10 20 30 40
Re
sea
rch
% of responsesQuality management, quality assurance and quality control
Food safety management, food hygiene and food safety control
Food legislation and control
Product Development
Research
% of responses p=0.025
p=6.3 x 10-4
p=1.8 x 10-10
32
28
25
19
19
15
13
13
14
0 10 20 30 40
low
(1)
me
d
(2)
hig
h
(3)
% of responses
FS
T l
ev
el
Chi square test
Null hypothesis:
The most desired FST skills
are independent of
employment area, region
and FST level.
Strongly rejected.
“How satisfied are you with employees
that are new graduates in FST?”
97% are either
“Very satisfied, they have excellent
knowledge and skills”
OrOr
“Somewhat satisfied, they need further
training or experience”
Highlights
• Employers of food scientists & technologists (FSTs) told us which skills
they desire
• “Communicating” was the no. 1 skill desired by all FST employers
Training in communication skills should primarily take place in school, before • Training in communication skills should primarily take place in school, before
and during university, but the suggested frequency of such training was close
to “continuous”, indicating that education during work life is also important
for this skill.
• Overall, “soft” skills are more in demand than food sector specific skills
Highlights
• “Product Development” was the no. 1 food sector specific skill
• This skill should primarily be learned in the workplace, but preceded by
university training
• Desired skills varied by geographical region, FST level and employment • Desired skills varied by geographical region, FST level and employment
area
• All employers in all areas mentioned soft skills much more than food
sector skills. This may reflect a general satisfaction with the food
sector-specific skills found in current FSTs
Highlights
• The comparison with the current situation showed that in general FSTs
have the skills that are considered ideal. This is good news!
• However, current FSTs have almost the same competence in soft and
food specific skills while, ideally, FSTs should have many more soft
skills. The message seems to be that we need more soft skills and more skills. The message seems to be that we need more soft skills and more
varied soft skills
Long
preparation
training
education
experience
Technical
speciallityIdentity
speciallityIdentity
Recognition
society
market
legal
Groups related to the profession
• Education/training institutions that prepare technically and are the
first socialization environment of the respective professionals
• Professional associations that promote values, autonomy and authority
of the professionals
• Licensing system that protects authority and prestigy of professionals
and assures the social control
Highlights
- From the whole work performed it was concluded that the issue about
regulated professions in the field of food science and technology in
Europe is important and it needs an improvement. However, it is
evident also that this is a complex task
- At the same time there is also a debate about the possibility to - At the same time there is also a debate about the possibility to
deregulate the professions, with the idea that this will decrease the
costs of regulation, remove the informational barriers and complex
formal procedures and thus increase competition that will generate
quality and liberate transfer on the international job market
Comparison of actual with recommended career paths
Actual career path
Basic background data
Selected parameters for career
path characterization
Education and training through
the career path
Recommended career path
Top skills and top food skills
demanded by the employers
Where and when (frequency)
the skills have to be acquired.
Survey Workshops
the career path
Low Responsibility Level (LR)
Responsible for a scope of activities under the
direction of others
Medium Responsibility Level (MR)
In charge of leading a group of persons
High Responsibility Level (HR)
In charge of leading the company
>>> Establishment of a framework for continual professional
training and career development for the FST professional
�Establishment of a framework for continual professional training and
career development for the FST professional.
www.foodcareers.eu
Better prepared
PROFESSIONALS
www.foodcareers.eu
�Motivation of young people to enter and pursue of a career in food
science and technology in Europe .
www.foodgalaxy.eu
MORE
PROFESSIONALS
www.foodcareers.eu
AIMS:
bringing together graduates and professionals working in the food
sector, both in industry and academia
creation of an online network for continual professional trainingcreation of an online network for continual professional training
and career development for Food Scientists and Technologists in
Europe
social networking and providing the guidance and tools for creating
and maintaining a continual professional development portfolio
How does it help the food professional?
• The on-line Continuing Professional Development Portfolio
www.foodcareers.eu
• Information on training
• Social Networking
www.foodcareers.eu
• Development of a certification scheme for Continual Professional
Development programmes
“As a food professional, you may want more than just creating a CPD portfolio
which can help you in your next job. You want a certificate which proves that you
have the required skills and competences for a particular job anywhere in Europe. have the required skills and competences for a particular job anywhere in Europe.
One of our aims is to propose and develop a European certification scheme for
food careers. The assessment of your CPD portfolio will form part of the process
for certification.” (https://www.foodcareers.eu/cpd-certification )
www.foodcareers.eu
• Development of a certification scheme for Continual Professional
Development programmes
CPD System
Describes different Job Profiles with corresponding competences
Self-Assessment: Continuing
Education
CPD Portfolio - Detect missing competences for a
particular job, actively pursue further education
External Assessment: Certification
CPD Certification of Status for the particular Profile
lines as outlined in the CPD Portfolio.
Requires: Definition of Criteria and procedures, a
Commission that makes the certification decision,
etc
>>> Motivation of young people to enter and pursue of a
career in food science and technology in Europe
www.foodgalaxy.eu
MAIN AIM:
Show prospective students
Food Science is a real science with real challenges
Careers in Food Science and Technology
www.foodgalaxy.eu
• The taste of life (Sensorial, Colours)
• To eat or not to eat (Allergies, E-numbers, GMOs, Toxins)
• Once upon a time (History of Food Processing)
• I eat therefore I am (Nutrition)• I eat therefore I am (Nutrition)
• I am the king of the kitchen! (Gastronomy, House Experiments)
• Brave new food (Emerging Technologies, Innovative Food)
• A small product for the consumer – a giant process for the producer